Go Back
–+ servings

Focaccia Bread Recipe

This golden, bubbly focaccia bread recipe is the perfect afternoon bake for bread lovers. It's tender, fluffy, and crisp-edged, making it great on its own or as a base for sandwiches—ideal for anyone searching for homemade bread recipes.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 36 minutes
Fermentation 2 hours
Course Bread
Cuisine Italian
Servings 1 18x13-inch piece

Equipment

  • 18 × 13-inch rimmed baking sheet
  • Mixing bowl
  • Wooden spoon or spatula
  • Plastic bowl scraper (optional)
  • Wire cooling rack

Ingredients
  

  • 6 cups plus 2 tablespoons unbleached all-purpose flour
  • 2¼ cups warm water
  • 3 tablespoons olive oil plus more for coating and drizzling
  • 2¾ teaspoons fine salt
  • 2 teaspoons instant yeast
  • Flaky sea salt like Maldon, for topping

Instructions
 

  • Mix the Dough: In a large bowl, combine the flour, water, olive oil, salt, and yeast. Stir everything together using a wooden spoon or spatula until no dry bits remain. The dough will be soft and slightly sticky.
  • First Rest and Folds: Let the dough rest uncovered for 15 minutes. Wet your hand and perform 8 to 10 stretch-and-fold motions by pulling and folding the dough over itself. Let it rest again for 15 minutes. Repeat this folding and resting cycle three more times (four total folding sessions over 1 hour). The dough should gain strength and feel more elastic.
  • Bulk Fermentation: After the final set of folds, cover the bowl and allow the dough to rise undisturbed for 1 more hour. It should become puffy and jiggly, nearly doubling in size.
  • Prepare the Pan: Position oven racks in the upper and lower thirds. Preheat oven to 450°F. Coat your 18 × 13-inch baking sheet generously with olive oil.
  • Shape the Dough: Lightly oil your hands and a bowl scraper if using. Turn the dough out onto the prepared pan and flip it to coat both sides in oil. Cover and let rest for 30 minutes. After resting, use your fingertips to dimple the dough across the entire surface, pressing into the corners. If it resists stretching, let it rest another 15 minutes and dimple again.
  • Top and Final Rest: Drizzle a few tablespoons of olive oil over the dough. Sprinkle the top with flaky sea salt. This is the stage to add optional toppings like cherry tomatoes, olives, herbs, or onions if desired.
  • Bake the Focaccia: Bake on the lower oven rack for 22 to 24 minutes, rotating the pan front to back halfway through. Then, switch to the broil setting and move the pan to the upper rack. Broil for 1 to 2 minutes until the top turns a rich golden brown—watch carefully to prevent burning.
  • Cool and Serve: Remove the focaccia from the pan and let it cool on a wire rack. Cut into squares. Best enjoyed the day it’s made. Wrap any leftovers well and reheat in a low oven if needed.

Notes

  • For an extra crisp bottom, make sure the pan is well-oiled.
  • Customize with toppings like rosemary, garlic, or sun-dried tomatoes.
  • You can refrigerate the dough overnight after bulk fermentation for a slower rise and more flavor—just let it come to room temp before shaping.
Keyword bread recipes, crispy focaccia edges, easy focaccia bread, focaccia bread recipe, homemade focaccia tutorial, how to make focaccia, olive oil bread recipe, sandwich bread base, sheet pan bread recipe
Tried this recipe?Let us know how it was!